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Creamy Mushroom Chicken Meatballs

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Juicy chicken meatballs in a rich creamy mushroom sauce, perfect for a comforting meal.

Ingredients

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  • 1 pound ground chicken
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley for garnish

Instructions

  1. Prepare the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well until all ingredients are fully incorporated, then form the mixture into small meatballs, about the size of a golf ball.
  2. Brown the meatballs: Heat the olive oil in a skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides for about 6-8 minutes until they are golden brown. Once cooked, carefully remove the meatballs from the skillet and set them aside.
  3. Sauté the mushrooms: In the same skillet, add the sliced mushrooms. Sauté them over medium heat until they are soft and golden, which should take about 5 minutes.
  4. Combine the sauce ingredients: Pour in the heavy cream, chicken broth, and Worcestershire sauce into the skillet with the mushrooms. Stir well to combine, letting the mixture come to a gentle simmer.
  5. Simmer the meatballs: Return the browned meatballs to the skillet, ensuring they are nestled in the creamy mushroom sauce. Cover the skillet and let them simmer for 10-15 minutes.
  6. Garnish and serve: Once cooked, garnish the meatballs with fresh parsley. Serve warm and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/creamy-mushroom-chicken-meatballs/

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